A citrusy salad, perfect for a light lunch on a spring day
4 oranges, blood oranges or 3 ruby grapefruit
600g cooked black badgers (carlin peas), drained
4 tbsp extra virgin olive oil
2-3 tbsp cider vinegar
2-3 spring onions, sliced
Fresh coriander, leaves from 2 good sprigs
1 handful of radish sprouts
1 tbsp mixed toasted seeds such as sesame, sunflower or pumpkin
Segment the citrus fruit and reserve the juice in a bowl. Peel and cube the avocado, then place the flesh into the citrus juice while you prepare the rest of the salad.
Put the peas in a large serving bowl and season them well with oil, vinegar, salt and pepper. Now add the spring onions and most of the coriander, citrus fruit and radish sprouts. Taste and balance the seasoning.
Sprinkle over the avocado and citrus juice, and garnish with the remaining ingredients.
Recipe: Jenny Chandler